A method for extracting natural capsaicin

Abstract

The application relates to the field of capsaicin extraction, in particular to a natural capsaicin extraction method, which comprises the following steps: S1, qualified dry chillies are conveyed and torn into pieces through a chilli crusher; S2, the chilli pieces are continuously, quantitatively and airtightly conveyed to a countercurrent extractor set through a conveying auger, meanwhile, ethanol is added, the concentration of the ethanol is 70%, and continuous countercurrent extraction is carried out at a certain temperature, the temperature is 50 DEG C; the filtrate is filtered through a drum filter and a plate filter to obtain clean extraction liquid, and the extraction liquid is pumped into an extraction liquid clean liquid tank. The chilli pieces are airtightly conveyed through the countercurrent extractor set, so that the capsaicin is kept in a sealed environment, when the capsaicin extraction efficiency is improved by heating the ethanol in the later stage, the sealed environment can effectively reduce the direct leakage of the volatilized ethanol, reduce the waste of the ethanol, and the volatilized alcohol is recycled through hot steam in the later stage.

Description

Technical Field

[0001] This invention belongs to the field of capsaicin extraction technology, specifically a method for extracting natural capsaicin. Background Technology

[0002] Capsaicin is isolated from chili peppers and was initially thought to be a single compound. Capsaicin is the typical functional component, produced by the placenta of chili peppers and permeating into the pericarp and seeds. Studies have shown that capsaicin can reduce cardiovascular disease, regulate blood lipids, lower blood sugar, fight fatigue, reduce inflammation, and fight tumors.

[0003] Currently, most existing technologies use ethanol to extract capsaicin from chili peppers. Ethanol, being an organic solvent, can dissolve capsaicin very efficiently at high temperatures. However, after the capsaicin is extracted, a small amount of ethanol remains inside. Later, hot water is needed to rinse the capsaicin. At this time, the ethanol inside the capsaicin mixes into the water, affecting the subsequent rinsing of both the capsaicin and the ethanol.

[0004] Therefore, the present invention provides a method for extracting natural capsaicin. Summary of the Invention

[0005] In order to overcome the shortcomings of the prior art, at least one technical problem raised in the background art is solved.

[0006] The technical solution adopted by this invention to solve its technical problem is: a method for extracting natural capsaicin according to this invention, comprising the following steps: S1. Qualified dried chilies are conveyed and shredded using a chili shredder. S2. Chili flakes are continuously and quantitatively conveyed to the countercurrent extractor unit via a conveying auger in a closed manner. Ethanol is added at the same time, with a concentration of 70%. Continuous countercurrent extraction is carried out at a certain temperature, which is 50°C. The filtrate is filtered through a drum filter and a plate filter to obtain a clean extract, which is then pumped into the extract purification tank. S3. The filtered chili residue is processed by a tubular chain conveyor and introduced into the drying device for drying. The dried chili residue is then recycled and sold. S4. Drain the clean extract from the extract tank into the single-effect concentrator. Then, heat the inside of the single-effect concentrator with steam to promote the evaporation of ethanol. After the ethanol has evaporated, what remains is the concentrate. S5. After diluting the concentrate with water, dissolve it again with an appropriate amount of edible vegetable oil to dissolve the capsaicin oil in the concentrate into the vegetable oil. After stirring and standing, the oil and water are separated. The separated oil layer is pumped into a water washing tank and washed with hot water. After washing, it is pumped into a dehydration tank and vacuum dehydrated to obtain chili oil resin. S6. The non-pungent concentrate produced after oil-water separation mainly consists of protein and water. It is sent to a thin-film evaporator unit and concentrated by indirect heating with steam. After some water is evaporated, it is sold to feed companies. S7. Pump the chili oil resin from step S5 into the crystallization tank and slowly lower the temperature for 4-5 days to allow capsaicin to crystallize and precipitate in the oil. S8. The mixture is placed into a vacuum filter funnel through a pipe and vacuum filtered to remove low-concentration chili oil resin, leaving oil-containing crystals. S9. Pour the oil-containing crystals into the leaching tank, introduce n-butane liquid, let the oil dissolve in the n-butane to form a mixed oil, leaving behind the crystals of natural capsaicin; S10: The mixed oil is pumped into the evaporator, heated by steam, and the n-butane is recovered, leaving a low concentration of chili oil resin.

[0007] Preferably, step S2 includes the following steps: S21. Chili flakes are conveyed in a sealed manner through a countercurrent extractor unit, while 70% ethanol is added inside the countercurrent extractor unit. S22. Chili flakes were thoroughly mixed with ethanol under the migration of an auger, and then the chili flakes were extracted countercurrently at 50°C. S23. The extracted filtrate will be filtered through a drum filter and a plate filter. The clean extract obtained after filtration will be pumped into the purified extract tank by an extraction pump.

[0008] Preferably, step S3 includes the following steps: S31. The extracted residue enters the dryer and its interior via a tubular chain conveyor, where it is steam-dried by high-temperature steam. S32. When drying chili residue with high-temperature steam, the ethanol that is evaporated will enter the ethanol recovery system, where the evaporated ethanol will be liquefied and recovered, and the liquefied ethanol will be reused.

[0009] Preferably, step S4 includes the following steps: S41. High-temperature hot steam is used to heat the inside of the single-effect concentrator, and during the heating and depressurization process, the ethanol inside the extract is distilled out. S42. The distilled ethanol is guided into the ethanol condensation and freezing device for low-temperature condensation and liquefaction, and the liquefied ethanol is recovered into the recovery system. S43. After the ethanol inside the extract is completely extracted, the remaining liquid inside the single-effect concentrator is the concentrate.

[0010] Preferably, step S5 includes the following steps: S51. Add water to the concentrate to dilute it; S52. Add an appropriate amount of edible vegetable oil to the diluted concentrate. At this time, use a stirring device to stir the diluted concentrate and the edible vegetable oil so that the capsaicin in the concentrate can be fully dissolved into the vegetable oil.

[0011] Preferably, step S5 further includes the following step: S53. Once capsaicin has dissolved into the edible vegetable oil, stop stirring the diluted concentrate and edible vegetable oil, and allow them to stand. S54. While the diluted concentrate and edible vegetable oil are standing, the buoyancy between the water and the vegetable oil is utilized to separate the oil and water.

[0012] Preferably, step S5 further includes the following step: S55. The separated oil layer is extracted by the oil layer extraction pump and poured into the water washing tank. At this time, hot water is added to the water washing tank for water washing treatment. S56. Pump the washed vegetable oil into the dehydration tank and use the dehydration tank to dehydrate the water inside the edible vegetable oil. After the water inside the capsaicin oil is evaporated, the capsaicin resin is left inside the dehydration tank.

[0013] Preferably, the When rinsing capsaicin oil with hot water, the hot water washes away the fructose and pectin inside the capsaicin oil, and removes water-soluble impurities other than capsaicin.

[0014] Preferably, step S6 includes the following steps: The non-capsaicin concentrate is heated at high temperature using steam to evaporate the water source, leaving concentrated pectin, protein, and other substances inside the water source within the thin-film evaporator. The concentrated substances are then recovered and sold to feed manufacturing companies for feed production.

[0015] Preferably, step S8 includes the following steps: When capsaicin crystallizes in the oil, after crystallization is complete, a filtration device is used to extract the low-concentration capsaicin resin inside. The concentration of capsaicin resin is about 5%. If the concentration is higher than this, the capsaicin resin crystallization process continues.

[0016] The beneficial effects of this invention are as follows: The present invention describes a method for extracting capsaicin from natural capsaicin. This method involves sealing and conveying chili flakes using a countercurrent extractor unit, ensuring that the capsaicin remains in a sealed environment. When the extraction efficiency is increased by heating ethanol later, the sealed environment effectively reduces the leakage of volatile ethanol, minimizing ethanol waste. The volatile ethanol is then recovered using hot steam. Attached Figure Description

[0017] The invention will now be further described with reference to the accompanying drawings.

[0018] Figure 1 This is a flowchart illustrating the present invention. Detailed Implementation

[0019] To make the technical means, creative features, objectives and effects of this invention easier to understand, the invention will be further described below in conjunction with specific embodiments.

[0020] like Figure 1 As shown in the embodiment of the present invention, a method for extracting natural capsaicin includes the following steps: S1. Qualified dried chilies are conveyed and shredded using a chili shredder. S2. Chili flakes are continuously and quantitatively conveyed to the countercurrent extractor unit via a conveying auger in a closed manner. Ethanol is added at the same time, with a concentration of 70%. Continuous countercurrent extraction is carried out at a certain temperature, which is 50°C. The filtrate is filtered through a drum filter and a plate filter to obtain a clean extract, which is then pumped into the extract purification tank. S2 includes the following steps: S21. Chili flakes are conveyed in a sealed manner through a countercurrent extractor unit, while 70% ethanol is added inside the countercurrent extractor unit. S22. Chili flakes were thoroughly mixed with ethanol under the migration of an auger, and then the chili flakes were extracted countercurrently at 50°C. S23. The extracted filtrate will be filtered through a drum filter and a plate filter. The clean extract obtained after filtration will be pumped into the extract purification tank by an extraction pump. S3. The filtered chili residue is processed by a tubular chain conveyor and introduced into the drying device for drying. The dried chili residue is then recycled and sold. S3 includes the following steps: S31. The extracted residue enters the dryer and its interior via a tubular chain conveyor, where it is steam-dried by high-temperature steam. S32. When drying chili residue with high-temperature steam, the ethanol that is evaporated will enter the ethanol recovery system, where the evaporated ethanol will be liquefied and recovered, and the liquefied ethanol will be reused. S4. Drain the clean extract from the extract tank into the single-effect concentrator. Then, heat the inside of the single-effect concentrator with steam to promote the evaporation of ethanol. After the ethanol has evaporated, what remains is the concentrate. S4 includes the following steps: S41. High-temperature hot steam is used to heat the inside of the single-effect concentrator, and during the heating and depressurization process, the ethanol inside the extract is distilled out. S42. The distilled ethanol is guided into the ethanol condensation and freezing device for low-temperature condensation and liquefaction, and the liquefied ethanol is recovered into the recovery system. S43. After the ethanol inside the extract is completely extracted, the remaining liquid inside the single-effect concentrator is the concentrate. S5. After diluting the concentrate with water, dissolve it again with an appropriate amount of edible vegetable oil to dissolve the capsaicin oil in the concentrate into the vegetable oil. After stirring and standing, the oil and water are separated. The separated oil layer is pumped into a water washing tank and washed with hot water. After washing, it is pumped into a dehydration tank and vacuum dehydrated to obtain chili oil resin. When the capsaicin oil is rinsed with hot water, the hot water is used to wash away the fructose and pectin inside the capsaicin oil, and to wash away water-soluble impurities other than capsaicin inside the capsaicin oil. S5 includes the following steps: S51. Add water to the concentrate to dilute it; S52. Add an appropriate amount of edible vegetable oil to the diluted concentrate. At this time, use a stirring device to stir the diluted concentrate and the edible vegetable oil so that the capsaicin in the concentrate can be fully dissolved into the vegetable oil.

[0021] S5 further includes the following steps: S53. Once capsaicin has dissolved into the edible vegetable oil, stop stirring the diluted concentrate and edible vegetable oil, and allow them to stand. S54. While the diluted concentrate and edible vegetable oil are standing, the buoyancy between the water and the vegetable oil is utilized to separate the oil and water.

[0022] S5 further includes the following steps: S55. The separated oil layer is extracted by the oil layer extraction pump and poured into the water washing tank. At this time, hot water is added to the water washing tank for water washing treatment. S56. Pump the washed vegetable oil into the dehydration tank and use the dehydration tank to dehydrate the water inside the edible vegetable oil. After the water inside the capsaicin oil is evaporated, the capsaicin resin is left inside the dehydration tank. S6. The non-pungent concentrate produced after oil-water separation mainly consists of protein and water. It is sent to a thin-film evaporator unit and concentrated by indirect heating with steam. After some water is evaporated, it is sold to feed companies. S6 includes the following steps: The non-pungent concentrate is heated at high temperature by steam to evaporate the water source, leaving the concentrated pectin, protein and other substances inside the water source inside the thin film evaporator. The concentrated substances are then recovered and sold to feed manufacturing companies for feed production. S7. Pump the chili oil resin from step S5 into the crystallization tank and slowly lower the temperature for 4-5 days to allow capsaicin to crystallize and precipitate in the oil. S8. The mixture is placed into a vacuum filter funnel through a pipe and vacuum filtered to remove low-concentration chili oil resin, leaving oil-containing crystals. S8 includes the following steps: When capsaicin crystallizes in oil, after crystallization is complete, a filtration device is used to extract the low-concentration capsaicin resin inside, which is about 5% in concentration. If the concentration is higher than this, the capsaicin resin is allowed to continue to crystallize. S9. Pour the oil-containing crystals into the leaching tank, introduce n-butane liquid, let the oil dissolve in the n-butane to form a mixed oil, leaving behind the crystals of natural capsaicin; S10: The mixed oil is pumped into the evaporator, heated by steam, and the n-butane is recovered, leaving a low concentration of chili oil resin.

[0023] Working principle: The chili flakes are conveyed in a sealed manner through the countercurrent extractor unit, so that capsaicin is kept in a sealed environment. When the extraction efficiency of capsaicin is improved by heating ethanol later, the sealed environment can effectively reduce the direct leakage of volatile ethanol, thus reducing ethanol waste. The volatile alcohol is then recovered and treated by hot steam later.

[0024] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for extracting natural capsaicin, characterized in that: Includes the following steps: S1. Qualified dried chilies are conveyed and shredded using a chili shredder. S2. Chili flakes are continuously and quantitatively conveyed to the countercurrent extractor unit via a conveying auger in a closed manner. Ethanol is added at the same time, with a concentration of 70%. Continuous countercurrent extraction is carried out at a certain temperature, which is 50°C. The filtrate is filtered through a drum filter and a plate filter to obtain a clean extract, which is then pumped into the extract purification tank. S3. The filtered chili residue is processed by a tubular chain conveyor and introduced into the drying device for drying. The dried chili residue is then recycled and sold. S4. Drain the clean extract from the extract tank into the single-effect concentrator. Then, heat the inside of the single-effect concentrator with steam to promote the evaporation of ethanol. After the ethanol has evaporated, what remains is the concentrate. S5. After diluting the concentrate with water, dissolve it again with an appropriate amount of edible vegetable oil to dissolve the capsaicin oil in the concentrate into the vegetable oil. After stirring and standing, the oil and water are separated. The separated oil layer is pumped into a water washing tank and washed with hot water. After washing, it is pumped into a dehydration tank and vacuum dehydrated to obtain chili oil resin. S6. The non-pungent concentrate produced after oil-water separation mainly consists of protein and water. It is sent to a thin-film evaporator unit and concentrated by indirect heating with steam. After some water is evaporated, it is sold to feed companies. S7. Pump the chili oil resin from step S5 into the crystallization tank and slowly lower the temperature for 4-5 days to allow capsaicin to crystallize and precipitate in the oil. S8. The mixture is placed into a vacuum filter funnel through a pipe and vacuum filtered to remove low-concentration chili oil resin, leaving oil-containing crystals. S9. Pour the oil-containing crystals into the leaching tank, introduce n-butane liquid, let the oil dissolve in the n-butane to form a mixed oil, leaving behind the crystals of natural capsaicin; S10: The mixed oil is pumped into the evaporator, heated by steam, and the n-butane is recovered, leaving a low concentration of chili oil resin.

2. The method for extracting natural capsaicin according to claim 1, characterized in that: S2 includes the following steps: S21. Chili flakes are conveyed in a sealed manner through a countercurrent extractor unit, while 70% ethanol is added inside the countercurrent extractor unit. S22. Chili flakes were thoroughly mixed with ethanol under the migration of an auger, and then the chili flakes were extracted countercurrently at 50°C. S23. The extracted filtrate will be filtered through a drum filter and a plate filter. The clean extract obtained after filtration will be pumped into the purified extract tank by an extraction pump.

3. The method for extracting natural capsaicin according to claim 1, characterized in that: S3 includes the following steps: S31. The extracted residue enters the dryer and its interior via a tubular chain conveyor, where it is steam-dried by high-temperature steam. S32. When drying chili residue with high-temperature steam, the ethanol that is evaporated will enter the ethanol recovery system, where the evaporated ethanol will be liquefied and recovered, and the liquefied ethanol will be reused.

4. The method for extracting natural capsaicin according to claim 1, characterized in that: S4 includes the following steps: S41. High-temperature hot steam is used to heat the inside of the single-effect concentrator, and during the heating and depressurization process, the ethanol inside the extract is distilled out. S42. The distilled ethanol is guided into the ethanol condensation and freezing device for low-temperature condensation and liquefaction, and the liquefied ethanol is recovered into the recovery system. S43. After the ethanol inside the extract is completely extracted, the remaining liquid inside the single-effect concentrator is the concentrate.

5. The method for extracting natural capsaicin according to claim 1, characterized in that: S5 includes the following steps: S51. Add water to the concentrate to dilute it; S52. Add an appropriate amount of edible vegetable oil to the diluted concentrate. At this time, use a stirring device to stir the diluted concentrate and the edible vegetable oil so that the capsaicin in the concentrate can be fully dissolved into the vegetable oil.

6. The method for extracting natural capsaicin according to claim 1, characterized in that: S5 further includes the following steps: S53. Once capsaicin has dissolved into the edible vegetable oil, stop stirring the diluted concentrate and edible vegetable oil, and allow them to stand. S54. While the diluted concentrate and edible vegetable oil are standing, the buoyancy between the water and the vegetable oil is utilized to separate the oil and water.

7. The method for extracting natural capsaicin according to claim 1, characterized in that: The S5 also Includes the following steps: S55. The separated oil layer is extracted by the oil layer extraction pump and poured into the water washing tank. At this time, hot water is added to the water washing tank for water washing treatment. S56. Pump the washed vegetable oil into the dehydration tank and use the dehydration tank to dehydrate the water inside the edible vegetable oil. After the water inside the capsaicin oil is evaporated, the capsaicin resin is left inside the dehydration tank.

8. The method for extracting natural capsaicin according to claim 1, characterized in that: When the capsaicin oil is rinsed with hot water, the hot water is used to wash away the fructose and pectin inside the capsaicin oil, and to wash away water-soluble impurities other than capsaicin inside the capsaicin oil.

9. The method for extracting natural capsaicin according to claim 1, characterized in that: S6 includes the following steps: The non-capsaicin concentrate is heated at high temperature using steam to evaporate the water source, leaving concentrated pectin, protein, and other substances inside the water source within the thin-film evaporator. The concentrated substances are then recovered and sold to feed manufacturing companies for feed production.

10. The method for extracting natural capsaicin according to claim 1, characterized in that: S8 includes the following steps: When capsaicin crystallizes in the oil, after crystallization is complete, a filtration device is used to extract the low-concentration capsaicin resin inside. The concentration of capsaicin resin is about 5%. If the concentration is higher than this, the capsaicin resin crystallization process continues.

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